Saturday, February 21, 2015

Spicy Slow Cooker Pasta Sauce

Ingredients for 8 servings

¼ cup finely shredded Parmesan cheese (1 ounce)
½ teaspoon dried basil, crushed
½ teaspoon salt
¾ teaspoon crushed red pepper, plus more to top pasta (optional)
1 (15-ounce) can tomato sauce
1 onion, cut into thin wedges
1 tablespoon olive oil
1 teaspoon dried oregano, crushed
2 teaspoons dried parsley, crushed
3 garlic, minced
4 (14 ½-ounce) cans diced tomatoes with basil, garlic, and oregano, undrained
5 ounces pancetta, chopped, or 5 slices bacon, chopped
8 cups hot cooked orecchiette or penne pasta (or your favorite pasta)
fresh oregano leaves (optional)

Directions

In a large skillet, cook the pancetta or bacon until browned. Drain off fat and set aside.

In the same skillet, warm the olive oil and cook the onion over medium heat until soft and tender, about 8 minutes. Add the garlic and cook for an additional 2 minutes.

Transfer pancetta or bacon mixture to a 3 ½- to 5-quart slow cooker. Stir in undrained tomatoes, tomato sauce, parsley, dried oregano, salt, basil, and crushed red pepper.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Serve over hot cooked pasta. Sprinkle each serving with cheese and, if desired, garnish with fresh oregano.
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